Lemon Curd Keto Cheesecake
A low carb cheesecake topped with tart keto lemon curd is the perfect keto dessert for any celebration! We enjoyed this low carb lemon curd cheesecake for the first time on Easter! Comment and tell me what occasion you're celebrating with this festive keto cheesecake.
Prep Time1 hr
Cook Time1 hr
Resting Time8 hrs
Servings: 14 slices
Making The Crust
Preheat oven to 300 degrees.
Line a spring-form pan with parchment paper. This is optional, but makes removing the cheesecake and transferring it to a plate a breeze!
Pulse walnuts in food processor until finely ground
Add remaining ingredients and process for 1 minute until it forms into a batter
Prepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl you that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cooking area.
Transfer the batter to your lined springform pan.
Working from the inside out, press batter into the spring-form pan making sure the batter goes to the edges and is pressed down firmly.
Bake at 300 degrees for 15 minutes
Remove from oven and cool completely before filling. (The middle will look like it’s not quite set up, and this is ok!)
Making The Cheesecake
Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
Prepare your springform pan for a water bath. See the video & instructions on the blog post.
Combine Cream cheese and Bocha sweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn't warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
Add eggs, heavy cream, sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth.
Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
Turn off the oven and allow to set for 4 hours or overnight.
Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator
Get my recipe for creamy keto caramel sauce and use as a topping!
Making The Keto Lemon Curd
In a medium saucepan, mix the eggs, Bocha Sweet and lemon zest together until thoroughly combined.
Add lemon juice and butter and turn heat to medium.
Whisk constantly over medium heat until mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through the colander. Set the colander aside.
Add 1 tsp pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake.(Cheesecake should still have the springform pan on it.
Pour filling onto cooled crust
Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.
Calories: 656kcal | Carbohydrates: 10g | Protein: 13g | Fat: 64g | Saturated Fat: 27g | Cholesterol: 224mg | Sodium: 385mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 29.3% | Vitamin C: 18.6% | Calcium: 13.1% | Iron: 10.4%